Pierre Hermé’s Pistachio Paste

2016-09-12
  • This Recipe
  • Cuisine : French Cuisine
  • Course : Base, Pistachio Paste
  • Difficulty : Easy
  • Category : Base
  • Yield : 450 grammes
  • Preparation Time : 20 Minutes
  • This Post
  • Chef : François
  • Category : Recipe
  • Comments : 9 Comments
  • Languages :  English  |   Français
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   La version Française se trouve ICI
PIstachio pastes can be expensive and not too good, so why not make your own ? 
Pistachio Paste of Pierre Hermé

About this recipe

For those who either don’t like buying their pistachio pastes or for those who find them too expensive, here’s the perfect recipe !

An easy recipe from world pastry master Pierre Hermé
Pistachio Paste of Pierre Hermé

Source of the recipe

This is a recipe that I found in his book « Plaisirs Sucrés« .

Be aware that lots of blogs mention this recipe, but with mistakes.
Pistachio Paste of Pierre HerméI am committing here to give you the original recipe, and whenever I am modifying it, I am letting you know !

Modifications to the original recipe

  • I divided the quantities by half
  • I toasted the pistachios, as it helps to enhance their flavors
  • As my paste was too thick, I added some

    Almond liquor

Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste

Ingredients

Pistachio Paste of Pierre Hermé 
2 ¼ Cups Pistachios (250 grams)

2 Tablespoons Water (35 grams)

⅔ Cup Sugar (125 grams)

⅔ Cup Almond Flour (62 grams)

A few drops of Almond Extract

 Option

A few drops of Almond liquor

Steps

Keep in mind, the quantity of the

Pistachios

(2 ¼ Cups or 250 g) assumes the pistachios are already shelled… Otherwise, shell them and weigh them to get exactly 2 ¼ Cups or 250 g !
Pistachio Paste of Pierre Hermé
And of course, your pistachios must be unsalted !
Pistachio Paste of Pierre Hermé

How to peel the pistachios (with skin)

Also, you must make sure the pistachio are peeled. Difficult to do, unless you follow this trick : Add the pistachios in boiling water for

2 minutes


Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre HerméThen dry them out, and rub them between kitchen towels
Amazing ! The peels come out quite easily
Pistachio Paste of Pierre Hermé

Roasting

Toast the

Pistachios

in preheated oven at 305 °F/150 °C for about

10 minutes

.
This is not in the original recipe, but lots of bloggers recommend this to enhance the pistachio flavor
Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

Syrup

For the syrup, boil the

Water

(2 Tablespoons or 35 g) and

Sugar

(⅔ Cup or 125 g) together in a saucepan, until the temperature reaches 245 °F/121 °C
Pistachio Paste of Pierre HerméPour the hot syrup onto the pistachio
Pistachio Paste of Pierre HerméMix with a spatula
After mixing for a while, the pistachios will be « sanded » (‘sablées&rsquo
Pistachio Paste of Pierre Hermé

Mixing

Add the

Almond Flour

(⅔ Cup or 62 g) and the

Almond Extract

(A few drops)
Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

Grinding the paste

You will need a good food processor with a powerful blade otherwise the result will be too grainy
Pistachio Paste of Pierre HerméGrind everything for

a few minutes


Pistachio Paste of Pierre Hermé

When the paste is too thick…

If the paste is too thick, the blade won’t be able to do its job… That’s when you want to add

Almond liquor

(not in the original recipe).

I use Amaretto…

And if the result is still too grainy, grind the paste using a coffee grinder !
Beautiful !!
Pistachio Paste of Pierre Hermé

Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste

The result and the pix




Comments for This Recipe

9 Comments

    1. farah wrote:
      can this paste be used as a tart filling? will it be sweet enough?
    2. François answered:
      Hi Farah. No ! Not as such.. The recipe you want to use for a filling would be a pistachio custard. I have the recipe, but unfortunately it is in French :

      >>>> CLICK HERE

      http://www.cuisinedaubery.com/recipe/creme-pistache/
    3. Julia wrote:
      Hi. Can it be stored, or must it be used immediately? If yes, what is best method and for how long is it good? Thanks ☺
    4. François answered:
      I store it several days, about a week, covered with plastic wrap (that must touch the paste, no air between the bag and the paste), cooled down in the fridge
    5. Stephanie wrote:
      Have you ever seen a recipe for Pistachio Croquettes? They are super soft in the center, light green pistachio favoring, then dipped in chocolate, rolled in spanish and blanched peanuts which are ground extra extra fine.
    6. Azita wrote:
      Thanks for the recipe but roasting the pistachios will take their beautiful green color away. With Almond extract and almond flavor, it will taste like almond past and that is the problem with ready pasts.
    7. François answered:
      I see your point, that's why I specified only 10 minutes. That will not degrade the color if you keep it around 10 min, and it will unleash a savor that you wouldn't get without roasting. Pastry is also about finding the right balance between colors and taste !
    8. Walt wrote:
      The "paste" turned out to be more of a coarse powder, granulated... ? Not enough liquid ?
      could I still use it ?
    9. François answered:
      Hey Walt, the paste should definitely NOT be a "coarse powder". It should ressemble the same texture as shown on the picture.

      Looks like your pistachios are too dry (?). In any case, keep grinding and pouring in liquid (like Amaretto or even simple syrup), until the "powder" become a paste

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2 ¼ Cups Pistachios (250 g)

2 Tablespoons Water (35 g)

⅔ Cup Sugar (125 g)

⅔ Cup Almond Flour (62 g)

A few drops of Almond Extract

A few drops of Almond liquor

Total